Methods for reducing oil uptake of fried foods

Abstract

The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellulose, provided that the methylcellulose has been granulated or agglomerated with a sufficient amount of carboxymethylcellulose as binder, to form a batter; contacting a food with the batter to prepare a battered food; and frying the battered food.

The invention claimed is: 
     
       1. A dry batter mix, comprising:
 flour; 
 at least one seasoning; 
 optionally, a leavening agent; and 
 from about 1% to about 5% by weight, based on dry batter mix, of an agglomerated aqueous dispersible methylcellulose or hydroxypropyl methylcellulose, with the proviso that the methylcellulose or hydroxypropyl methylcellulose has, prior to incorporation in the dry batter mix, been agglomerated with 0.25 weight percent to 2.0 weight percent carboxymethylcellulose as binder, the carboxymethylcellulose percent based on the weight of methylcellulose or hydroxypropylmethylcellulose. 
 
     
     
       2. The batter mix of  claim 1 , wherein the methylcellulose or hydroxypropyl methylcellulose has a time to 90% viscosity of 10 minutes or less. 
     
     
       3. The batter mix of  claim 1 , wherein the flour is at least one of wheat flour, corn flour, rice flour, potato flour, tapioca flour, soy flour, oat flour, or barley flour. 
     
     
       4. The batter mix of  claim 1 , wherein the seasonings are selected from the group consisting of salt, pepper, garlic, onion, cumin, paprika, herbs, allspice, annatto, basil, cilantro, coriander, cumin, chili, dill, horseradish, mace, mustard, paprika, parsley, rosemary, sage, sesame, tarragon, thyme, tumeric, and wasabi. 
     
     
       5. The batter mix of  claim 1 , wherein the leavening agent is baking powder. 
     
     
       6. The batter mix of  claim 1 , further comprising at least one of cornmeal, powdered milk, or powdered egg. 
     
     
       7. A method for reducing oil uptake of fried foods, comprising:
 adding water to the batter mix of  claim 1  to form a batter; 
 contacting a food with the batter to prepare a battered food; and 
 frying the battered food, 
 wherein the battered food exhibits at least 5% less oil uptake. 
 
     
     
       8. A method for preparing battered foods, comprising:
 adding water to the batter mix of  claim 1  to form a batter; and 
 contacting a food with the batter to prepare a battered food. 
 
     
     
       9. The method of  claim 7 , further comprising freezing the battered food. 
     
     
       10. The method of  claim 7 , further comprising baking or deep frying the battered food. 
     
     
       11. The batter mix of  claim 1  comprising from about 1% to about 5% by weight of the agglomerated aqueous dispersible methylcellulose. 
     
     
       12. The batter mix of  claim 11  which comprises from about 1% to about 5% by weight of seasoning and optionally from about 1% to about 5% leavening, and wherein the agglomerated aqueous dispersible methylcellulose has a DS of about 1.4 to about 3. 
     
     
       13. The batter mix of  claim 12  wherein the agglomerated aqueous dispersible methylcellulose has a bulk density that is at least 90% of the raw material methylcellulose's bulk density. 
     
     
       14. The batter mix of  claim 1  wherein the agglomerated aqueous dispersible methylcellulose or hydroxypropyl methylcellulose contains hydroxypropyl methylcellulose having a DS less than 2.0 and an MS of about 0.05 to about 1.2. 
     
     
       15. The method of  claim 7  wherein the batter mix comprises from about 1% to about 5% by weight of the agglomerated aqueous dispersible methylcellulose. 
     
     
       16. The method of  claim 15  wherein the batter mix comprises from about 1% to about 5% by weight of seasoning and optionally from about 1% to about 5% leavening and wherein the agglomerated aqueous dispersible methylcellulose has a DS of about 1.4 to about 3. 
     
     
       17. The method of  claim 8  wherein the batter mix comprises from about 1% to about 5% by weight of the agglomerated aqueous dispersible methylcellulose. 
     
     
       18. The method of  claim 17  wherein the batter mix comprises from about 1% to about 5% by weight of seasoning and optionally from about 1% to about 5% leavening and wherein the methylcellulose has a DS of about 1.4 to about 3.